The rutabaga, swede, or neep is a root vegetable that originated as a cross between the cabbage and the turnip. They have always been on the vegetables I wasn’t sure what to do with other than grating them up with other vegetables for a soup.
Then I discovered these fries.
Swedes have less than half the carbs of potatoes and are a nice change from the usual.
Serves 4
Ingredients:
- 2 tbsp olive oil
- 1/2 tbsp lemon juice
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 4 cloves of garlic (minced)
- 4 sprigs of fresh rosemary
Method:
Wash and peel rutabagas, then cut into chip-sized pieces.
Preheat oven to 200 C and line a baking tray with baking paper.
In a large bowl, toss the chopped swede, minced garlic, olive oil, lemon juice, rosemary, salt, and pepper.
Mix together using your hands under the fries are lightly coated.
Bake for 35-40 minutes, removing once or twice to stir the fries around on baking sheet.